Surviving Dinner – Mexican Avocado Boats

Lots of recipes claim they can be cooked in 20 minutes or less.  Some nights are so busy, even that’s too long.  “Surviving Dinner” is a series that is not about good wifeing, mothering, or cooking.  It’s about surviving.  It’s for those nights when you’re tempted to write “fast food” on the menu, but cooking at home will save you a few dollars, a few hundred calories, and loads of mommy-guilt.  Recipes found here can be cooked quickly and have minimal prep and clean-up.  Some may require a little pre-planning, but many won’t.

No lie, you can have this on your plate 5 minutes after you walk in the door.  Trust me, I did it twice last week.

Avocado boats are super popular these days.  Bake an avocado with an egg in the middle.  Make egg salad or chicken salad and stick it in the middle of an avocado.  I love avocados, I love guacamole, and I love mexican food, but those dang chips get me every time.  There had to be a better way.

There is, people.  Behold the Mexican Avocado Boat.



  • 1 medium Hass avocado
  • 4 oz leftover grilled chicken breast, cubed (I usually have some hanging out in my freezer)
  • 2 T mexican-style sour cream
  • 1 T sliced red onion
  • 1/2 roma tomato, diced
  • 1/4 C shredded cheddar cheese
  • salt & pepper

1.  Cut avocados in half.  Remove pit.  Scoop flesh into a bowl.

2.  Add the remaining ingredients.  Mix together.  Salt & pepper to taste.

3.  Heat in microwave for 30-45 seconds.

4.  Divide filling between the 2 avocado skins and serve.

It doesn’t get any faster.  This is perfect when you have a need for a really fast dinner, and with all these fresh ingredients it’s pretty healthy, too.  Before you say “Healthy?  There’s a lot of fat in avocados!” let me tell you that one boat is less than 300 calories.  It’s actually probably a little light on the calories for dinner.  It fills me up, though, and is even faster than a drive-through!

Wondering what I’m doing here?  Learn more about the idea behind Surviving Dinner.


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